Cilantro Microgreens, often referred to as Chinese parsley, Coriander Leaves or Culantro, is quite different than the full grown variety. The Cilantro microgreen that we grow is grown from only certified micro greens seeds, and is grown in coco coir in a completely sterile, natural environment. The greens are grown to between 1″- 2 1/2″ and are completely edible all the way down to the roots. The leaves of cilantro microgreen are elongated compared to that of the full-size plant.
 
Cilantro is a popular ingredient in salsa and vegetable garnishes for different ethnic cuisines, including legume and bean dishes. You can use it instead of or in addition to lettuce in salads, to top tacos, or in guacamole. Include cilantro in green smoothies, soups, and stews. You can even include chopped cilantro leaves into ground meat dishes, such as meatballs or salmon burgers.
 
Cilantro microgreens are delicious when added to scrambled eggs, in salsas and guacamole, on top of tacos and curries and in dips. In addition to the excellent flavor, cilantro microgreens are highly nutritious.